- ½ to ¾ of a crusty country loaf of bread
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
- ¼ teaspoon sea salt
- 1 large shallot, finely diced
- 2 tablespoons red wine vinegar
- ½ cup extra-virgin olive oil, excellent quality
- Freshly ground black pepper
- 4 to 5 pounds tomatoes, preferably heirloom and multicolored, sliced
- 1 pint cherry tomatoes, preferably multicolored, halved
- Sea salt and freshly ground black pepper
- Handful of fresh basil leaves torn or cut into thin strips (see Note)
- TO PREPARE THE CROUTONS:
- Preheat the oven to 200°F.
- Tear the bread into small pieces about the size of a quarter. On a baking sheet toss the bread with the olive oil and salt and pepper to taste. Bake until the croutons are toasty and crunchy, about 30 minutes. Watch carefully. Turn the oven off and leave them until you are ready to toss the salad.
- TO MAKE THE DRESSING:
- Place the sea salt in a small bowl and add the shallot and vinegar. Let the shallot macerate for 10 minutes. Just before serving, whisk in the olive oil until well blended. Add pepper to taste.
- TO SERVE:
- Arrange the tomatoes on a large white platter, scattering the cherry tomatoes over the top. Spoon the dressing lightly over the tomatoes, season with salt and pepper, and scatter the croutons and basil on top